Vegetable Fritto Misto
- 6 baby artichokes
- 3 cups buttermilk
- 1 lb. pencil-thin asparagus, ends trimmed
- 1 lemon, ends trimmed, thinly sliced
- 1 lb. green beans, ends trimmed
- 1 1⁄2 cups all-purpose flour
- 1 1⁄2 cups semolina flour
- Canola oil for frying
- Salt, to taste
- Lemon-garlic aioli for serving
(see related recipe at left)
Working with 1 artichoke at a time, remove the tough outer leaves to expose the light yellow core. Trim the stem end and slice the artichoke lengthwise into 1/4-inch-thick slices. Place in a bowl and add buttermilk to coat. Place the asparagus, lemon and green beans in separate bowls and add buttermilk to coat.
In a large bowl, using a fork, stir together the all-purpose and semolina flours.
Pour oil into a deep fryer according to the manufacturers instructions and heat to 375°F on a deep-frying thermometer. Line a baking sheet with paper towels.
Working in batches, drain the artichokes well, coat with the flour mixture and shake off the excess. Fry the artichokes until golden and crispy, 1 to 3 minutes. Transfer the artichokes to the prepared baking sheet and season with salt. Repeat with the asparagus, lemon and green beans. Arrange the vegetables and lemon on a warmed platter. Serve with lemon-garlic aioli.